How to Freeze Persimmons

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SOMMER LEIGH Last Updated: Jul 01, 2015

Sommer Leigh

Sommer Leigh has produced home, garden, family and health content since 1997 for such nationally known publications as "Better Homes and Gardens," "Ladies' Home Journal," "Midwest Living," "Healthy Kids" and "American Baby." Leigh also owns a Web-consulting business and writes for several Internet publications. She has a Bachelor of Science in information technology and Web management from the University of Phoenix.

When the persimmons ripen in the fall, you may find you have an overabundance of the sweet fruit. Its slurry inside freezes well, but you can also freeze the fruit whole and unpeeled. You need only to thaw the fruit partially to use it in most recipes. It works well in a variety of recipes; serve partially thawed persimmons over ice cream or yogurt or use them in salads, cakes, pancakes, cookies, pudding or mousse. Or use frozen persimmons to make jam or marmalade.

Whole

Step 1

Wash the outsides of the persimmons under cool running water and wipe them dry with paper towels.

Step 2

Place the persimmons in a freezer-safe, resealable storage bag.

Step 3

Seal the bag, making sure to squeeze out any of the excess air.

Step 4

Label the bag with the date and place it in the freezer.

Peeled

Step 1

Wash the persimmons under cool running water and wipe them dry with paper towels.

Step 2

Peel the skin off the fruit with a paring knife or vegetable peeler. Scoop out the seeds with a spoon and cut the fruit into slices with a sharp knife.

Step 3

Puree the slices in a food processor or blender.

Step 4

Transfer the pureed persimmons to a freezer-safe bag. Add 2 tbsp. of lemon juice per pint to the bag.